Greek custard pastries
Greek custard pastries
Ingredients
- 4 ¾ cups (1.2L) milk
- ½ cup (110g) caster sugar
- ½ cup (80g) fine semolina
- 5 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 16 sheets filo pastry
- 50g unsalted butter, melted
- Syrup
- 1½ cups (330g) caster sugar
- juice of 1 lemon
- 2 whole cloves
- 1 cinnamon stick
Method
- Heat milk, sugar and semolina in a heavy-based saucepan on medium. Cook for 15 minutes, stirring constantly, until mixture thickens. Remove from heat, cover with plastic wrap and cool. When mixture reaches room temperature, whisk in egg and vanilla.
- Preheat oven to 180°C or 160°C fan. Grease a 33cm x 22cm x 5cm baking pan. Layer eight sheets of filo pastry in prepared pan, brushing each sheet with melted butter. Pour over custard and top with remaining filo pastry, brushing each sheet with butter. Score twelve squares through top three sheets. Bake for 45 minutes, until crisp and golden.
- Meanwhile, to make syrup place all ingredients with 1 cup of water in a saucepan. Heat on medium for 2 minutes, stirring, until sugar dissolves. Bring to boil and cook for 8 minutes, until syrupy. Slowly pour over cooled pastry, discarding cloves and cinnamon. Serve at room temperature.
